Chicken, butter bean & pepper stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 celery sticks, chopped
- 1 yellow pepper, deseeded and diced
- 1 red pepper, deseeded and diced
- 1 garlic clove, crushed
- 2 tbsp paprika
- 400g can chopped tomato
- 150ml chicken stock
- 2 x 400g cans butter beans, drained and rinsed
- 8 skinless chicken thighs
Method
- STEP 1
Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish. Add the onion, celery and peppers, and fry for 5 mins. Add the garlic and paprika, and cook for a further 3 mins.
- STEP 2
Stir in the tomatoes, stock and butter beans, and season well. Bring to the boil, then nestle the chicken thighs into the sauce. Cover with a tight-fitting lid and put in the oven for 45 mins.
